Alan Warde, Jessica Paddock, and Jennifer Whillans
- Published in print:
- 2020
- Published Online:
- January 2021
- ISBN:
- 9781526134752
- eISBN:
- 9781526155474
- Item type:
- chapter
- Publisher:
- Manchester University Press
- DOI:
- 10.7765/9781526134769.00020
- Subject:
- Sociology, Sport and Leisure
This chapter explores the role of dining out in expressions of taste in contemporary society, with special reference to the cultural omnivore thesis. People in higher social classes are more likely ...
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This chapter explores the role of dining out in expressions of taste in contemporary society, with special reference to the cultural omnivore thesis. People in higher social classes are more likely to appreciate a wide variety of cultural forms and practices. It is shown that diversity and variety, while of universal appeal, are envisaged in different ways by different people. Some people have a broad repertoire and wide experience, and they are likely to be of high socio-economic status. Wide experience in itself does not necessarily signify or entail exceptional interest in food or dining out, although it will always provide resources for talk, reflection and judgement. For many culinary omnivores, food is an object of considerable enthusiasm. Enthusiasm does not necessarily coincide with a search for distinction but in practice it often does. The omnivore thesis is explored using different operational measures of social class.Less
This chapter explores the role of dining out in expressions of taste in contemporary society, with special reference to the cultural omnivore thesis. People in higher social classes are more likely to appreciate a wide variety of cultural forms and practices. It is shown that diversity and variety, while of universal appeal, are envisaged in different ways by different people. Some people have a broad repertoire and wide experience, and they are likely to be of high socio-economic status. Wide experience in itself does not necessarily signify or entail exceptional interest in food or dining out, although it will always provide resources for talk, reflection and judgement. For many culinary omnivores, food is an object of considerable enthusiasm. Enthusiasm does not necessarily coincide with a search for distinction but in practice it often does. The omnivore thesis is explored using different operational measures of social class.
Richard E. Ocejo
- Published in print:
- 2017
- Published Online:
- May 2018
- ISBN:
- 9780691165493
- eISBN:
- 9781400884865
- Item type:
- chapter
- Publisher:
- Princeton University Press
- DOI:
- 10.23943/princeton/9780691165493.003.0005
- Subject:
- Sociology, Occupations, Professions, and Work
This chapter illustrates how new whole-animal butcher shops have emerged alongside the rise of the “foodie” movement. In today's age of cultural omnivorousness, when the boundaries surrounding high ...
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This chapter illustrates how new whole-animal butcher shops have emerged alongside the rise of the “foodie” movement. In today's age of cultural omnivorousness, when the boundaries surrounding high and low culture have become blurred, savvy consumers look deeper into a food item's provenance, such as who made it, how, and where, and how exactly it got on their plate, to demarcate taste. Restaurateurs and specialty food store owners have adopted terms like “craft,” “artisanal,” “handmade,” “authentic,” “small batch,” and “local” for their products, and the notions of quality that they all imply, as integral business strategies and identities and to signify taste.Less
This chapter illustrates how new whole-animal butcher shops have emerged alongside the rise of the “foodie” movement. In today's age of cultural omnivorousness, when the boundaries surrounding high and low culture have become blurred, savvy consumers look deeper into a food item's provenance, such as who made it, how, and where, and how exactly it got on their plate, to demarcate taste. Restaurateurs and specialty food store owners have adopted terms like “craft,” “artisanal,” “handmade,” “authentic,” “small batch,” and “local” for their products, and the notions of quality that they all imply, as integral business strategies and identities and to signify taste.
Alan Warde, Jessica Paddock, and Jennifer Whillans
- Published in print:
- 2020
- Published Online:
- January 2021
- ISBN:
- 9781526134752
- eISBN:
- 9781526155474
- Item type:
- book
- Publisher:
- Manchester University Press
- DOI:
- 10.7765/9781526134769
- Subject:
- Sociology, Sport and Leisure
The book reports on a major mixed-methods research project on dining out in England. It is a re-study of the populations of three cities – London, Bristol and Preston – based on a unique systematic ...
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The book reports on a major mixed-methods research project on dining out in England. It is a re-study of the populations of three cities – London, Bristol and Preston – based on a unique systematic comparison of behaviour between 2015 and 1995. It reveals social differences in practice and charts the dynamic relationship between eating in and eating out. It addresses topics including the changing frequency and meaning of dining out, patterns of domestic hospitality, changing domestic divisions of labour around food preparation, the variety of culinary experience for different sections of the population, class differences in taste and the pleasures and satisfactions associated with eating out. It shows how the practice of eating out in the three cities has evolved over twenty years. The findings are put in the context of controversies about the nature of taste, the role of social class, the application of theories of practice and the effects of institutional change in the UK. The subject matter is central to many disciplines: Food Studies, Sociology, Anthropology, Cultural Studies, Marketing, Hospitality and Tourism Studies, Media and Communication, Social History, Social and Cultural Geography. It is suitable for scholars, researchers, postgraduate students and advanced undergraduate students in the UK, Europe, North America and East Asia. Academic interest in the book should be accentuated by its theoretical, methodological and substantive aspects. It will also be of interest to the catering trades and a general readership on the back of burgeoning interest in food and eating fostered by mass and social media.Less
The book reports on a major mixed-methods research project on dining out in England. It is a re-study of the populations of three cities – London, Bristol and Preston – based on a unique systematic comparison of behaviour between 2015 and 1995. It reveals social differences in practice and charts the dynamic relationship between eating in and eating out. It addresses topics including the changing frequency and meaning of dining out, patterns of domestic hospitality, changing domestic divisions of labour around food preparation, the variety of culinary experience for different sections of the population, class differences in taste and the pleasures and satisfactions associated with eating out. It shows how the practice of eating out in the three cities has evolved over twenty years. The findings are put in the context of controversies about the nature of taste, the role of social class, the application of theories of practice and the effects of institutional change in the UK. The subject matter is central to many disciplines: Food Studies, Sociology, Anthropology, Cultural Studies, Marketing, Hospitality and Tourism Studies, Media and Communication, Social History, Social and Cultural Geography. It is suitable for scholars, researchers, postgraduate students and advanced undergraduate students in the UK, Europe, North America and East Asia. Academic interest in the book should be accentuated by its theoretical, methodological and substantive aspects. It will also be of interest to the catering trades and a general readership on the back of burgeoning interest in food and eating fostered by mass and social media.
